When the holidays come around I try not to punish myself by not indulging in all those dishes I love. I do however, indulge in moderation, so that by the New Year I’m not upset with myself, but also enjoyed the festivities.
One of my cravings is bacon and this recipe for Candied Bacon is worthy of indulging not just because it’s so incredibly tasty, but also easy to create!
Candied Bacon can be served on its own as an appetizer. Simply set in Mason Jars or on a platter once cooked and cooled for everyone to snatch and devour. It’s also a nice addition to salads and other dishes by breaking it into smaller bits for that sweet and savory touch to a meal.
With just 3 ingredients plain bacon is transformed into a luscious treat that makes it hard for anyone to resist. If you want a little heat added to the mix then a sprinkling of cayenne is a nice addition.
This recipe works for 6-8 slices of bacon, but trust me no one can eat just one. Some of the members of my family have been known to eat – well lets just say while I didn’t count, I’m guessing double that number single handed!
I prefer to line my pan with heavy duty foil. Then spray a stainless steel rack with non-stick spray on both sides and set inside the foil lined pan. You’ll want to change out the foil when you flip over the bacon to insure the drippings don’t burn and smoke up the house. Trust me, I found out the hard way!
If you’ve never tried Candied Bacon I’m positive you’ll love it. I mean, what’s not to love!
Please share your photos of your Candied Bacon if you make some along with your thoughts. Simply tag your instagram post #vickibensinger.
- 1/2 cup light brown sugar, lightly packed
- ½ teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper. optional
- ½ cup pure maple syrup
- 1/2 pound thick-sliced Applewood-smoked bacon,
- Preheat the oven to 375 degrees. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top that has been sprayed with non-stick spray.
- Combine brown sugar, black pepper, and cayenne pepper, if using. Add the maple syrup and blend.
- Line bacon slices on baking rack without touching. With a small spoon or pastry brush, evenly spread half the mixture on top of each piece of bacon.
- Bake for 15 minutes, then flip bacon strips over and brush remaining mixture onto exposed side. Cook for an additional 15 minutes, or until bacon is very brown but not burnt. The bacon will crisp as it cools. Note: Be careful that the drippings don’t burn in the bottom of the foil or it will cause lots of smoking. I'd suggest replacing the pan with a new sheet of foil before placing bacon back in oven for the last 15 minutes.
- Once done, transfer bacon to parchment or foil to cool. When ready to serve place bacon in Mason jars or on a platter for guests to devour. Serve at room temperature.
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